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Recent entries from the site Frank's Recipes!Fri, 22 Feb 2019 14:14:39 +0300http://backend.userland.com/rss/XOOPS LexikonEntriesfranksrecipes@gmail.comfranksrecipes@gmail.comenFrank's Recipes! - Recent entries in lexikonhttp://franksrecipes.net/images/logo.gifhttp://franksrecipes.net/modules/lexikon
128128corn flourhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=1
Corn (maize) flour is popular in the Southern and Southwestern US and in Mexico. Coarse whole-grain corn flour is usually called corn meal. Corn meal that has been bleached with lye is called masa harina (see masa) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with cornstarch, which is known as "cornflour" in British English.Tue, 08 Jun 2010 12:41:21 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=1desiccatedhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=2
<br /><br />dehydrated or powdered: desiccated coconut.<br />Tue, 08 Jun 2010 12:42:16 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=2Cephttp://franksrecipes.net/modules/lexikon/entry.php?entryID=3
<br /><br />cep (plural ceps) or cepe (plural cepes)<br /><br />edible mushroom: an edible woodland mushroom with a shiny brown cap and a creamy-colored underside. It has a rich nutty flavor. Latin name Boletus edulis.<br /><br />[Mid-19th century. Via French cepe< Gascon cep "tree trunk, mushroom" < Latin cippus "stake"]<br />Tue, 08 Jun 2010 12:44:06 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=3honinghttp://franksrecipes.net/modules/lexikon/entry.php?entryID=4
<br /><br />Sharpening<br />Tue, 08 Jun 2010 12:44:28 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=4yieldhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=5
<br /><br />( 1 ) The quantity of finished product a recipe will produce, often expressed in number of servings of a specified size.<br /><br />( 2 ) Edible portion of a product, usually expressed as a percentage<br />Tue, 08 Jun 2010 12:45:00 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=5sautehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=6
Saute<br /><br />To cook food quickly in oil or fat. Similar to the word fry, but sauteing uses a smaller amount of oil or fat.<br />Sat, 09 Mar 2013 16:28:45 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=6fondhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=7
<br />[FAWN ]<br />A French term used in culinary parlance for "STOCK." There are three primary fonds in classic French cooking: fond blanc ("white stock"), made from veal and poultry meat and bones and vegetables; fond brun ("brown stock"), made with browned beef, veal and poultry meat and bones and vegetables; and fond de vegetal ("vegetable stock"), made with butter-Sauteed vegetables.<br />Sat, 09 Mar 2013 16:28:24 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=7mirepoixhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=8
<br />[mihr-PWAH]<br />A mixture of diced carrots, onions, celery and herbs Sauteed in butter. Sometimes ham or bacon is added to the mix. Mirepoix is used to season sauces, soups and stews, as well as for a bed on which to braise foods, usually meats or fish.<br />Sat, 09 Mar 2013 16:28:06 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=8hard flourhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=9
<br /><br />Hard flour, or "bread" flour, is high in gluten and so forms a certain toughness that holds its shape well once baked.<br />Tue, 08 Jun 2010 12:49:55 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=9Splendahttp://franksrecipes.net/modules/lexikon/entry.php?entryID=10
<br /><br />Splenda has been available in Canada for several years and is now available in the United States. Splenda (sucralose) is chemically inert and does not break down as it passes through the body. It can be used more or less measure for measure like sugar. In other words, 1 teaspoon of Splenda tastes like 1 teaspoon of sugar.<br /><br />1 teaspoon (5 mL or 0.5 grams) of Splenda contains 2 calories (8 kJ); 0.5 grams carbohydrate; 6 mg sucralose; 0 g fat; 0 g proteinTue, 08 Jun 2010 12:50:31 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=10a lahttp://franksrecipes.net/modules/lexikon/entry.php?entryID=11
<br />- [French] in the manner or style of.<br />Tue, 08 Jun 2010 14:10:05 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=11a la cartehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=12
<br />- [French] refers to a list of food items each priced separately.<br />Tue, 08 Jun 2010 14:09:43 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=12a la cremehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=13
<br /><br />- [French] served with cream or a cream-based sauce.<br />Tue, 08 Jun 2010 14:11:37 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=13a la Creolehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=14
<br /><br />- [French] dishes prepared with tomatoes, green peppers and onions as important ingredients.<br />Tue, 08 Jun 2010 16:11:44 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=14a la Grecquahttp://franksrecipes.net/modules/lexikon/entry.php?entryID=15
<br /><br />- [French] means "in the Greek manner." Term describes vegetables cooked in a mixture of oil and vinegar, or lemon juice, with seasoning added. Serve cold or chilled.<br />Tue, 08 Jun 2010 17:19:55 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=15a la minutehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=16
<br /><br />- [French] cooked to order.Tue, 08 Jun 2010 17:20:17 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=16a la modehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=17
<br /><br />- [French] served with or in the fashion of. Desserts served ? la mode are served with ice cream; meats served ? la mode are braised with vegetables and served with gravy.<br />Tue, 08 Jun 2010 17:20:56 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=17Abaissehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=18
<br /><br />- A piece of dough rolled to a required size.<br />Tue, 08 Jun 2010 17:23:29 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=18Abalonehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=19
<br /><br />- A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times. Also called "Awabi" in Japanese cuisine and "Loco" in South American cuisine. It has been over-harvested and is very expensive when available. A small amount is being commercial raised.<br />Tue, 08 Jun 2010 17:23:53 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=19Abattishttp://franksrecipes.net/modules/lexikon/entry.php?entryID=20
<br /><br />- Winglets, giblets of poultry.<br />Tue, 08 Jun 2010 17:24:29 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=20Aboyeurhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=21
<br /><br />- [French] Expediter or announcer; a station in the brigade system. The aboyeur accepts orders from the dining room, relays them to the appropriate stations of the kitchen, and checks each plate before it leaves the kitchen.<br />Tue, 08 Jun 2010 17:24:50 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=21Absorbent paperhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=22
<br /><br />- Paper towel.<br />Tue, 08 Jun 2010 18:09:13 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=22Aceite de olivahttp://franksrecipes.net/modules/lexikon/entry.php?entryID=23
<br /><br />- [Spanish] olive oil.<br />Tue, 08 Jun 2010 18:09:44 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=23Aceitunahttp://franksrecipes.net/modules/lexikon/entry.php?entryID=24
<br /><br />- [Spanish] olive.<br />Tue, 08 Jun 2010 18:10:05 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=24Acharhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=25
<br /><br />- Very spicy relish from the cuisine of India and the Caribbean Islands. Achar may be made from fruits and vegetables.Tue, 08 Jun 2010 18:10:24 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=25Achiotehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=26
<br /><br />- Dried brick red seeds of the annatto tree, used as a seasoning and to give food a deep red color. Achiote is used to add a yellowish-orange color to dishes, especially arroz con pollo. Substitute a little turmeric, paprika or saffron in a recipe if achiote is unavailable.<br />Tue, 08 Jun 2010 18:10:44 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=26Achiote pastehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=27
<br /><br />- Ground seeds of the large and shady annatto tree; earthy flavor with a hint of iodine; used as a coloring agent and commercially to color Cheddar cheeses and butter; used in slow-cooked sauces and stews.<br />Tue, 08 Jun 2010 18:11:08 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=27Acidhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=28
<br /><br />- A substance having a sour or sharp flavor. Most foods are somewhat acidic. Foods generally referred to as acidic include citrus juice, vinegar, and wine. Degree of acidity is measured on the pH scale; acids have a pH of less than 7.Tue, 08 Jun 2010 18:11:29 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=28Acidulated waterhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=29
<br /><br />- A mixture of water and a small amount of vinegar or lemon juice, used to purify or prevent discoloration in meats and vegetables.<br />Tue, 08 Jun 2010 18:11:50 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=29Acitrynhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=30
<br />- [Spanish] candied biznaga cactus; made by simmering in a sugar syrup.Tue, 08 Jun 2010 18:13:11 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=30Ackeehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=31
<br /><br />- A Jamaican fruit with spongy white or yellow flesh. Available fresh or canned. Also called akee.<br /><br />A handful of islands grow ackee as an ornamental tree, but only Jamaica looks at it as a tree that bears edible fruit. The ackee fruit is bright red. When ripe it bursts open to reveal three large black seeds and bright yellow flesh that is popular as a breakfast food throughout Jamaica. Ackee's scientific name, blighia sapida, comes from Captain Bligh, who introduced the plant to Jamaica from West Africa. Ackee is poisonous if eaten before it is fully mature and because of its toxicity, it is subject to import restrictions and may be hard to obtain in some countries. Never open an ackee pod; it will open itself when it ceases to be deadly. Ackee is sold canned in West Indian markets. Tue, 08 Jun 2010 18:12:47 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=31Aclaradahttp://franksrecipes.net/modules/lexikon/entry.php?entryID=32
<br /><br />- [Spanish] clarified.<br />Tue, 08 Jun 2010 18:13:33 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=32Acornhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=33
<br /><br />- Nut of the oak tree; an Apache cooking staple.<br />Tue, 08 Jun 2010 18:13:54 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=33Aderezohttp://franksrecipes.net/modules/lexikon/entry.php?entryID=34
<br /><br />- [Spanish] dressing.<br />Tue, 08 Jun 2010 18:14:12 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=34Adobado (adavada)http://franksrecipes.net/modules/lexikon/entry.php?entryID=35
<br /><br />- [Spanish] in Texas, a sour marinade paste made with chiles, herbs and vinegar; in New Mexico and El Paso, a marinade for pork made with red New Mexican chiles, Mexican oregano and garlic.<br />Tue, 08 Jun 2010 18:20:38 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=35Adobohttp://franksrecipes.net/modules/lexikon/entry.php?entryID=36
<br /><br />- [Spanish] piquant sauce or paste used as a seasoning for meats, seafood or poultry. It includes chiles, tomato, vinegar and spices; adobo may also be used for pickling.<br />Tue, 08 Jun 2010 18:21:05 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=36Adulterated foodhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=37
<br /><br />- Food that has been contaminated to the point that it is considered unfit for human consumption.<br />Tue, 08 Jun 2010 18:22:54 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=37Aduski beanshttp://franksrecipes.net/modules/lexikon/entry.php?entryID=38
<br /><br />- A small (one-quarter inch long or so), oval, brown or reddish-brown dried bean. This is an Asian bean usually made into flour, sprouted or used in desserts. Its slightly sweet flavor makes it an odd choice for a dinner bean. Tue, 08 Jun 2010 18:23:18 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=38Aerobic Bacteriahttp://franksrecipes.net/modules/lexikon/entry.php?entryID=39
<br /><br />- Bacteria that requires the presence of oxygen to function.<br />Tue, 08 Jun 2010 18:23:44 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=39Agarhttp://franksrecipes.net/modules/lexikon/entry.php?entryID=40
<br /><br />- A vegetable gelatin made from various kinds of algae or seaweed. The algae are collected, bleached and dried. Then the gelatin substance is extracted with water and made into flakes, granules, powder or strips which are brittle when dry. Primarily used as a thickening agent.<br />Tue, 08 Jun 2010 18:24:20 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=40Agavehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=41
<br /><br />- Agave americana; botanical name for the maguey cactus from which tequila, mescal and pulque are made.<br />Tue, 08 Jun 2010 18:24:41 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=41Agnellohttp://franksrecipes.net/modules/lexikon/entry.php?entryID=42
<br /><br />- [Italian] lamb.<br />Tue, 08 Jun 2010 18:25:01 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=42Agnolottihttp://franksrecipes.net/modules/lexikon/entry.php?entryID=43
<br /><br />- [Italian] small half-moon shaped ravioli.<br />Tue, 08 Jun 2010 18:25:20 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=43Agriohttp://franksrecipes.net/modules/lexikon/entry.php?entryID=44
<br /><br />- [Spanish] sour.<br />Tue, 08 Jun 2010 18:25:40 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=44Aguahttp://franksrecipes.net/modules/lexikon/entry.php?entryID=45
<br /><br />- [Spanish] water.Tue, 08 Jun 2010 18:25:59 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=45Aguacateshttp://franksrecipes.net/modules/lexikon/entry.php?entryID=46
<br /><br />- Avocados; alligator pear; name comes from the Aztec word "ahuacacuahatle," meaning "testicle tree" (avocados grow in pairs).<br />Tue, 08 Jun 2010 18:26:19 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=46Aguadohttp://franksrecipes.net/modules/lexikon/entry.php?entryID=47
<br /><br />- [Spanish] watery.<br />Tue, 08 Jun 2010 18:26:37 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=47Aguas frescashttp://franksrecipes.net/modules/lexikon/entry.php?entryID=48
<br /><br />- [Spanish] fresh fruit drinks.Tue, 08 Jun 2010 18:26:55 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=48Agujashttp://franksrecipes.net/modules/lexikon/entry.php?entryID=49
<br /><br />- [Spanish] in northern Mexico, name given to ribs of beef.<br />Tue, 08 Jun 2010 18:27:12 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=49Aiguillettehttp://franksrecipes.net/modules/lexikon/entry.php?entryID=50
<br /><br />- Long, thin slices of poultry breast or some other meats or fish.<br />Tue, 08 Jun 2010 18:28:36 +0300http://franksrecipes.net/modules/lexikon/entry.php?entryID=50